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April’s Recipe of the Month
California Club Pizza


Looking for something delicious and refreshing for dinner since the weather is warming up? This pizza is so yummy, we just had to share. Find the recipe within, plus helpful tips for making the dough...
California Club Pizza

California Club Pizza

We just learned how to make the best pizza dough and made our favorite California Club Pizza from California Pizza Kitchen!

We used Roberta’s Pizza Dough and Cheeses Pizza recipes from New York Times Cooking (adapted by Sam Sifton) then added our other favorite ingredients.


Tip 1: If you refrigerate your dough, make sure you lightly oil the bowl or plate when bringing to room temperature to make sure it doesn’t stick.


Tip 2: When cooking the base pizza (see the Cheeses Pizza recipe from @nytcooking), we cooked ours at 550 degrees Fahrenheit on a pizza stone (~$20 from @target) that had been warming in the oven for at least an hour.


Here’s our club pizza recipe…


🍗 Cook 3 chicken tenders, seasoned with salt, pepper, onion and garlic powders. Cook on medium-low heat until temp is 165 F.


🥓 In separate skillet, cook 4 pieces of @blacklabelbacon to preferred doneness (ours still had some crispness but was still pliable)


🍅 Vine ripened tomatoes, thin sliced. Pat with paper towel, season with s+p. Lay on paper towel.


🥬 Iceberg or romaine lettuce rinsed and shredded (handful)


– Arugula lettuce, rinsed (handful)


– In small bowl, whisk 1.5 tbsp @hellmannsmayonnaise 6 drops of lemon juice, a tiny bit of salt, freshly ground black pepper.


– Toss mayo mixture with damp lettuce using a spatula until evenly distributed.


🥑 Slice ripened avocado (seasoned with s+p) while pizza cooks for about 6-7 minutes.


– Brush melted butter with a little minced garlic on the pizza crust as soon as it comes out of the oven.


Assemble in this order… chicken, bacon, lettuce, tomato, avocado. Then tuck in a few extra pieces of bacon and chicken on top. Eat while crust is still warm.


Hope you enjoy!